Search

William Cohen, hospitality lecturer at Grimsby Institute of Further and Higher Education, produced a mouth-watering recipe of creamy smoked haddock with soft boiled duck egg to claim the Pritchitts Regional Recipes title. Pritchitts managed the...

A total of 14 finalists aged 23 years or under took part in a cook off at University College Birmingham's Molteni kitchens last week (Monday 1st November). The competitors' brief was to create a three course meal for two persons, incorporating a...

And to show their support for the 31st annual event, which takes place on Friday, November 19, the team will all be sporting Pudsey Bear designer bandanas. Monkbar Hotel director June Nelsey said: "Supporting charities throughout the year is...

Having won an Adult Learner of the Year award back in May, Wendy was recently named as Catering City Achiever 2010 at City College Brighton and Hove's annual award ceremony to celebrate outstanding student achievement. Until two years ago, Wendy...

Now in its 6th year, the SACC set up by the Aagrah Group of Restaurants' managing director and executive chef Mohammed Aslam and supported by Kingfisher, LWC, Cobra and Barclays, saw the national finals of the competition take place at Leeds City...

The guide lists all local cafés, takeaways and restaurants that are part of the Healthy Borough's Food for Health Awards. Locals can pick up a handy guide at leisure centres, health centres and eateries which are part of the Food for Health Awards...

Each of the 24 teams participating in the Bocuse d'Or final in January has been asked to submit a campaign poster to help raise awareness and generate support for the national candidate. British candidate, Simon Hulstone teamed up with coach, Nick...

Local and national manufacturers and suppliers representing every product category within the hospitality industry, including food and beverage, technology and equipment, will showcase their latest technologies, products and services to the industry...

Seafood Scotland marketing manager Sarah Holmyard said: "SFS won the bid last year to have Scottish monkfish, langoustine and crab used for the seafood course in the final of the Bocuse d'Or competition in France, in January 2011. "24 chefs from...